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Nutritional Characterization of Grain Amaranth Grown in Nigeria for Food Security and Healthy Living

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Nutritional Characterization of Grain Amaranth Grown in Nigeria for Food Security and Healthy Living Agrosearch (2017) 17 No. 2: 1 – 10 https://dx.doi.org/10.4314/agrosh.v17i2.1 NUTRITIONAL CHARACTERIZATION OF GRAIN AMARANTH GROWN IN NIGERIA FOR FOOD SECURITY AND HEALTHY LIVING 1Abolaji, G.T.*, 1Olooto, F. M., 2Ogundele, D. T., and 3Williams, F. E. 1Department of Agricultural Economics and Extension Service, College of Agriculture and Veterinary Medicine, Kwara State University, Malete, Nigeria 2Department of Chemical, Geological and Physical Sciences Chemistry Unit, Kwara State University, Malete, Nigeria 3Department of Clinical Pharmacy and Pharmacy practice, University of Ilorin, Ilorin, Nigeria. *Corresponding author Email: [email protected] or [email protected] no: +2348160786999 ABSTRACT Amaranths cruentus is a flowering plant species that yields the nutritious staple amaranth grain. Zinc in grain amaranth is reported to contribute to boosting the immune system and iron is required by enzymes for oxygen metabolism. This study is to exploit the multi-benefits of amaranth which ranged from improved well-being to recovery of severely malnourished children; increased body mass index of people formerly wasted by HIV/AIDS; environmental adaptability, yield, and recipes development. The study focused on determining the nutritional and medicinal properties of grain amaranth cultivar obtained from Rural Extension with Africa Poor (REAP) in Kenya which was propagated in Kwara State, Nigeria, harvested after 65 days, and prepared as samples for the study. Standard procedures of Association of Official Analytical Chemists (AOAC), Atomic Absorption Spectrophotometer, Flame Photometer, and Spectrophotometer were used to determine the macro/micronutrients in the grains. Results revealed that the grains contained protein, lipid, Iron-66 mg/100g, Zinc-11.34 mg/100g, Calcium-78.7 mg/100g, Manganese-37.1 mg/100g, Magnesium-2845 mg/100g, Potassium-400 mg/100g; Thiamine-0.2756 mg (%), Riboflavin-0.734 mg (%) and Niacin- 1.042. More research efforts are needed on growing, inclusion in diets, consumer behavior and market acceptability of Amaranth cruentus based products in order to contribute to the efforts of addressing food security, poverty reduction, nutritional, and medicinal needs of vulnerable communities. Keywords: Complementary Food, Cultivar, Macro/micronutrients, Recipes, Well-being. 1 Abolaji, Olooto, Ogundele & Williams INTRODUCTION Alternative crops are plant species that are used traditionally for their food, fiber, fodder, oil or medicinal properties. They have an under-exploited potential to contribute to food security, nutrition, health, income generation and environmental services. The pseudo cereal grain amaranth (Amaranthus cruentus) is one of such alternative crops. Grain amaranth is a fast growing, high yielding, stress resistant, nutritious crop with potential to contribute to the alleviation of poverty and malnutrition. As indicated by Tung (2010), amaranth green leaves are commonly eaten boiled by many countries in West Africa. Its mild flavor and tender texture complements many starchy dishes and as a nutritious vegetable, amaranth leaves are high in vitamins A, K, B6, C, riboflavin and foliate; and essential minerals including calcium, iron, magnesium, phosphorus, potassium, zinc, copper, and manganese. Due to its high iron content, it is recommended for those at risk for anemia and as an important source of protein, some African populations rely on amaranth leaves for as much as 25 percent of their daily protein intake during its growing season. With a toasted flavor similar to popcorn when cooked, amaranth seeds are small in size but a good source of carbohydrate and protein (15-17 percent by weight). It is rich in the amino acids methionine, cycteine and has the highest content of lysine compared with all grains. It also has three times the fiber of wheat. In the Home Remedies report (2008), it was pointed out that amaranth has various health benefits and medicinal properties which include but not limited to preventing retarded growth in children, increasing the flow of breast milk, preventing premature ageing, important in all bleeding tendencies, treating leucorrhoea, considered highly beneficial in treatment of gonorrhea and benefits patients with cardiovascular disease. According to Agong (2006), grain amaranths are traditionally used in medicine, folk festivals, and as dye sources in South Africa. Bink and Belay (2006) also reported that East African countries like Ethiopia and Peru, grain amaranth also used the grains as food; preparation of local beverage; added into porridge; and ground seeds are mixed with other grains to prepare pancake-like bread. Consumption of grain amaranth is reported to have nutritional and health benefits. This range from a general improvement in well-being to prevention and improvement of specific ailments and symptoms including recovery of severely malnourished children and an increase in the body mass index of people formerly wasted by HIV/AIDS (Tagwira et al., 2006). According to Martirosyan et al. (2007), the inclusion of amaranth oil in the diet contributes to an increase in 2 Abolaji, Olooto, Ogundele & Williams the concentration of polyunsaturated fatty acids and effective natural antioxidant supplement capable of protecting cellular membranes against oxidative damage. Thus, the nutritional value of amaranth and environmental adaptability creates an excellent potential for the crop to positively impact on thousands of poor farmers who rely on staple crops that are often neither resilient nor nutritious (Mburu et al., 2012). The total unsaturated acids ranged from 76.2% to 77.6% and saturated fatty acids 22.4% to 22.8%.Amaranth oil provides an excellent source for omega series fatty acids and can therefore be recommended as a functional food product for the prevention and treatment of cardiovascular diseases. Also, FAO/WHO (2002) joint report indicated that the presence of high levels of unsaturated fatty acids (oleic and linoleic) plus the high protein content in grain amaranth makes it a balanced grain. Despite the medicinal and nutritional values of the grains, its production and consumption in Nigeria is dismal. This research seeks to promote the need for production and utilization of grain amaranth in Kwara state Nigeria, as a strategy to improve food security and nutrition. Also, the grain amaranth has a prominent role in human health and this study was, therefore, initiated to know the proximate composition, mineral and vitamin contents of grains amaranth in order to evaluate its nutritional and medicinal importance. MATERIALS AND METHODS Materials Seeds of grain amaranth obtained from REAP Nairobi Kenya was planted in Ilorin Kwara State Nigeria. Following Yarger (2008) and REAP (2013) guidelines of propagation, harvesting and processing, grain was harvested after 65 days (about 10 weeks) after propagation. Method To obtain samples for the proximate composition, mineral and vitamins analysis, the harvested grains was dried and ground to powdered form by using grinder. The proximate composition was determined by bringing the samples to uniform size and analyzed for moisture, protein, fat, ash, fiber and carbohydrate by the methods of AOAC (2003). The Moisture was determined by oven drying method. 1.5 g of well-mixed sample was accurately weighed in clean, dried crucible (W1). The crucible was introduced into an oven at 100-105°C for 6-12 Hours until a constant weight was obtained. Then the crucible was placed in 3 Abolaji, Olooto, Ogundele & Williams desiccators for 30 Minutes to cool. After cooling, it was weighed again (W2). The percentage moisture was calculated as follows: %Moisture =W1-W2 X 100/Wt. of sample Where W1 = Initial weight of crucible + Sample W2 = Final weight of crucible + Sample Note: Moisture free samples were used for further analysis. For the determination of ash, clean empty crucible was placed in a muffle furnace at 600°C for an hour, cooled in desiccator and then weight of empty crucible was noted (W1 ). One gram of each of sample was taken in crucible (W2). The sample was ignited over a burner with the help of blowpipe, until it is charred. Then the crucible was placed in muffle furnace at 550°C for 2-4 hr. The appearances of gray white ash indicate complete oxidation of all organic matter in the sample. The crucible was cooled and weighed (W3). Percent ash was calculated %Ash = Difference in wt. of Ash x 100 Difference in wt. of ash = W3 -W1 Protein in the sample was determined by Kjeldahl method. 0.5-1.0 g of dried sample was taken in digestion flask. 10-15 ml of concentrated H2SO4 and 8g of digestion mixture of K2SO4 and CuSO4 (8:1) were added. The flask was swirled in order to mix the contents thoroughly then placed on heater to start digestion till the mixture become clear (turquoise blue in color) for 2 hrs. The digest was cooled and transferred to 100 ml volumetric flask and additional distilled water was added to mark up to 100 ml. Distillation of the digest was performed. Ten milliliters of digest was introduced in the distillation tube and then 10 ml of 0.5 g of NaOH was gradually added through the same way. Distillation was continued for at least 10 minutes and NH3 produced was collected as NH₄OH in a conical flask containing 20 ml of 4% boric acid solution with few drops of modified methyl red indicator. During distillation yellowish color appears due to NH₄OH. The distillate was then titrated against standard 0.1 NH₄Cl solution till the appearance of pink color. A blank was also run through all steps as above. Percentage crude protein content of the sample was calculated by using the following formula: % Crude Protein = 6.25* x %N (*. Correction factor) %N =(S-B) x N x 0.014 x D x 100/wt. of sample x V Where S = Sample titration reading B = Blank titration reading 4 Abolaji, Olooto, Ogundele & Williams N = Normality of HCl D = Dilution of sample after digestion V = Volume taken for distillation 0.014 = Milli equivalent weight of Nitrogen Dry extraction method for fat determination was employed.
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